Objective:
The objectives of this cooperative research are to resolve the underlying molecular and genetic basis(es) of wheat grain quality, specifically traits that confer consumer acceptance and greater marketability.

Approach:
The molecular structure and regulation of important genetic traits, identification of heritable genetic variance, including quantitative trai loci, effects on processing and food product quality (flour color, grain texture, etc.), and the means of efficiently measuring quality will be sought in consultation with the ADODR and published literature. Traits of immediate interest include grain texture (hard or soft), product discoloration due to polyphenol oxidase and variation in product rheology, texture due to starch structure and composition, and fiber including arabinoxylans.